Lets see, do you guys want one or two sammy's? What fix'ns you want on them??....

Recipe is here http://www.sausagemaker.com/bologna.aspx

I used venison instead of beef and a water bath instead of a smoker. I added 3 Tablespoons of Wrights Liquid Smoke since I didnt smoke it. If you decide to try this word of caution is do small batches in the food processor. The water bath keeps the outside rind from getting hard and makes a better finished product. Ive got a slicer and will post up some pic's tomorrow of the finished slices....h.h.